Lahooh (laxoox) is a traditional Somali flatbread. It is soft and spongy like a pancake, featuring a signature porous surface full of tiny holes created by cooking it on only one side. A beloved staple across East Africa, lahooh is enjoyed throughout the day—served sweet with butter and honey or sugar alongside a warm cup of tea for breakfast, or paired with savory stews and soups. While you can use all-purpose white flour, this recipe combines wheat and millet flour for a traditional flavor and texture.
Lahooh (Laxoox) - Spongy Somali Flatbread
Lahooh (also known as laxoox) is a traditional, spongy flatbread beloved across East Africa and Yemen. Soft and porous like a thick pancake, it features a signature bubbly surface full of tiny holes created by cooking it on only one side. Enjoy it warm with butter and honey, or pair it with savory stews and soups.
Ingredients
1.5 cups all-purpose flour
0.5 cup wheat flour
0.5 cup millet flour (or sorghum flour)
3 cups water (warm)
1.5 teaspoons active dry yeast
1.5 teaspoons sugar
1 teaspoon salt
Instructions
- Combine the flours, water, active dry yeast, sugar, and salt in a large bowl. Whisk thoroughly to form a smooth batter and ensure there are no lumps.
- Cover the bowl and let the batter rise in a warm place for 1 to 1.5 hours, until the surface is bubbly and the mixture has doubled in size.
- Once fully risen, gently stir the batter if any liquid has settled at the bottom.
- Heat a cast-iron skillet or a reliable non-stick pan over medium heat.
- Pour about 1/4 cup of the batter into the center of the pan. Gently spread it using a circular, clockwise motion, working your way outward from the center.
- Cook on one side only. Do not flip. The flatbread is done when the top dries out completely, a pattern of tiny holes forms, and the bottom turns golden brown.
- If the bread sticks to the skillet, apply a few drops of oil and lightly wipe it off with a paper towel before pouring the next batch. Repeat with the remaining batter.
Notes
A well-fermented batter and a perfectly heated pan are the secrets to getting those beautiful "eyes" the signature holes on top
"In Yemen, this same flatbread is called Lahooh and is famously used as the base for Shafout, a cold dish layered with a savory, herbed yogurt sauce."
Masha’Allah….now this is the real anjera.
Keep up the great work.
Thanks Tammy for stopping by
I am glad you liked it.
I have no idea what millet is! What is the Somali name? I have some kind of flour from the Somali halal shop but I don’t know if it is the same.
Also, do you use whole wheat flour.
Salaam, Amina
If you can find millet flour you can substitute sorghum flour it should do the same job. If you can’t find both then I would go for cornmeal flour. The Somali name for it is Garow.
Assalamu Alaykum ukhtee,
Great site, keep up the good work…there was a time where you couldnt even find one site catering for somali recipes, MashAllah.
Just one thing I know from experience that you might want to state for those who dont know is the time to leave the batter aside. I know we usually leave it for a couple of hours (it helps the texture and makes it easier as it sets better)
Wa Alaykum Salaam sis
Many thanks for your comments.
Jazaka Allah Khair
Do you have a recipe for Malawa? Had it at a student’s house, and want to make it in my classroom for Pancake Day. Thx!
I have looked over most of the recipes now. I live in Sweden and Somali cooking doesn’t immediately come to mind. I am so glad to have found this site. I found so many interesting things I would love to master – and I will be able to treat my friends to something very, very unique.
Thanks!
I found your site while looking for lahooh recipes (inspired by this one: http://www.guardian.co.uk/lifeandstyle/2009/oct/24/hot-carrot-salad-vegetarian-yotam-ottolenghi and wanting something more authentic than crumpets!) and I’m looking forward to exploring it and trying some recipes out.
Thank u so much! I too found this site while looking for lahooh. I can’t find millet flour or sorghum. Tried using rice flour as a sub. Its OK but if anyone knows what millet or sorghum is in Bangla?? Yes I am in Dhaka.
Also do you have a recipe for Ambaabur (the Eid lahooh)?
Thanks again
Fantastic recepies
Kindly where can I buy vedeo CDs for making mandazi, the above pancakes, chapati,and pilau here in Kenya.
Thanks a lot
what do you mean please i dont understand
warayihii dis is ghood wallah i like lahjooh i had it with my wife wallahi it was not very bad it s soo nice try it out or you will miss out the challeneg its soo nice that even the pakistanis say it its nice
i love loxox its soo boom macaan with subaq soo boooom
I had no idea it was called lahoh! I’ve always called it anjero and so do most of my somali friends.
Thank you for the great site! It has come in so handy this ramadan and kept me in touvh with somali cuisine
Hi Samira thanks for checking out mysomalifood.
As-salaamu alaikum my dear sisters! Al- hamdullilah! Al-hamdullilah! Al-hamdulillah! I made the other recipe for lahooh, the one without yeast and I think I got it! Masha’ Allah! Thank you, for revealing the mystery of Angera to me. Jazakallah khair!
salaam mu alaikum sis
i want try lahoh i have only got plain flour
and whole wheat flour (for bread ) would that do
still working on some of the old recipes i will let you how it goes
thanks again
sorry i have got plain flour and whole meal flour (for bread)
will that do for the laxoox
Salaam Layla,
It will work sis, use what ever flour available to you at anytime and experiment.
All the best
Also, we use teff flour to make lahooh as a substitute for millet.
That is interesting, thanks Katherine.
salaam sis
about the laxoox i found sorghum flour
please can you tell me what other flour need inshallah
when you have time can you please reply chicken or lamb recipe that goes with ( plain rice ) thanks again
Asalamu Alaikum,
I am not sure which laxoox you are trying to make, but you can use sorghum and wholewheat flour, all-purpose flour, corn, and rice flour mix of these. I hope that explains your question, I have just added a goat stew, that will go with rice.
Enjoy
salam sis
thank for replying i want to try the spongy laxoox
like the one at the top of this page
i will inshallah try sorghum, plain, corn flour i will let you
know how it goes.
just to let to let know i tried the iskudexkis again come out
perfect. turns out i was using a small pot i couldn’t have tamrind
for the chilli saucse so i found a chilli sause recipe on tammy website goes perfect with rice mashallah the the goat recipe look so good
will try it inshalla just in the middle of praciting the fried bread
thanks again
Salaam, you are welcome, let me know how it goes. The laxoox on this page is quite easy with yeast and the warm place, it will give you a good results.
I miss Tammy I love her recipes, I am glad you find that chilli sauce. Thanks a gain for your feed back.
Wow, I am so happy to have found your site. Now I can make this wonderful Somali food myself.
Thank you so much!
Hi Susi,
It is good to have you here, I am glad you found the recipes useful.
Salaam walalo, jazakallahu khairan for such a lovely website. May ALlah reward you for sharing your skills. I have learned a lot and, i just want to thank you.
Amelia
Salaam Sis,
Many Thanks for your lovely comments.
iam miski i perpar lahooh i have 15 year thanks
thanks for sharing miski
Hi just wondering how long to wait for batter to raise ???? Couple hours or overnight
Thanks for your comment, the batter should be ready in about an hour it could be more or less, it will depend the yeast and the warmth of your kitchen and the ingredients temperature. Let me know if it worked for you.
Amazing recipe
Thank you, YASUA
Thanks for the great recipes. https://nationalfoods.org/
wow amazing work thank to you
How can I get the yellow/golden in the middle ??
I only waited 2 hours ! Should I wait over night ?
Good Question, it all depends on the heat and type of skillet used the batter and so on. I would leave a little bit more on the skillet and see if you can get this let me know how it goes. Thanks!
It doesn’t work for me I do what to do
Amina, in India millet is called bajra, so it might be the same in bangla. I hope that helps😊.
Thanks so much!
I am sorry it didn’t work for you, please check your yeast.
Thank you so much for this recipe Sis! It came out perfect! I was struggling with the mixture recently as I hadn’t made laxoox for such a long time and you’re amazing recipe helped a sister out. So thank you and blessings to you.
Asalaam alaikum!! Thanks for this great treat,I made the Lohoh by your recipe and I had it with Ethiopian Doro wet,wow wow wow.. please try it out friends!!!!!!!!!
Hello! I am from Brazil and I loved your site! Thank you for this
Salam I used millet but it turned dark not light like yours ?
it usually will depend on the color of your flour, the darker the flour the darker the lahooh, I hope it tasted good. Thanks!
Welcome and thank you for visiting my blog.